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Functional Technologies Develops Next Generation Acrylamide-Preventing Yeast Technology
Functional Technologies Corp. is pleased to report the development of a third (3rd) generation of its proprietary acrylamide-preventing (AP) yeast platform, wherein various improvements made to the Company's original underlying AP technology have enabled the yeast's capacity to degrade asparagine, the rate-limiting precursor to acrylamide, to be accelerated and elevated.
In laboratory and simulated commercial conditions, this 3rd generation enhancement is capable of yielding considerably improved rates of asparagine reduction (i.e. more than 95% reduction) in various products tested, including in commercial materials used to produce non-bread related food products. This level of reduction was achieved in various timeframes, from short up to pre-specified time periods, depending on conditions employed (e.g. yeast inoculation rates). Notably, studies have demonstrated that with the use of this 3rd generation AP technology, desired levels of asparagine reduction can be reliably achieved within end-user defined parameters and protocols. Such results can be attained within the first or second level of efficacy testing and protocol optimization. Compared to the first (1st) generation AP yeast technology, this latest achievement represents a significant advancement with respect to the timing and inoculation rates required to attain superior asparagine-reduction rates.
The results obtained to date suggests that not only does Functional Technologies' 3rd generation AP technology provide more rapid and effective reduction of acrylamide, but also adoption and integration into an end-user's pre-specified food production or processing protocols should be relatively seamless. As well, these yeasts have demonstrated the capacity for flexible adoption, such that the conditions associated with their application can be optimized to suit the end-user's requirements while maintaining effectiveness. The combined exceptional product performance and capability to optimize this performance to adapt to production requirements, reflects the body of yeast and product development knowledge that Functional Technologies' scientists have amassed.
"Functional Technologies' ability to continuously improve on existing technologies speaks to the strength of the Company's core yeast competencies, while the results obtained with this latest technology advancement points to the increasing viability for our acrylamide-mitigating platform to meet strict production requirements," said Howard Louie, chairman and CEO of Functional Technologies. "These qualities are important in maintaining or even improving the Company's position with existing and future food industry thought leaders or collaborating companies, in the joint development and potential commercialization of Functional Technologies' acrylamide-preventing yeasts."
In laboratory and simulated commercial conditions, this 3rd generation enhancement is capable of yielding considerably improved rates of asparagine reduction (i.e. more than 95% reduction) in various products tested, including in commercial materials used to produce non-bread related food products. This level of reduction was achieved in various timeframes, from short up to pre-specified time periods, depending on conditions employed (e.g. yeast inoculation rates). Notably, studies have demonstrated that with the use of this 3rd generation AP technology, desired levels of asparagine reduction can be reliably achieved within end-user defined parameters and protocols. Such results can be attained within the first or second level of efficacy testing and protocol optimization. Compared to the first (1st) generation AP yeast technology, this latest achievement represents a significant advancement with respect to the timing and inoculation rates required to attain superior asparagine-reduction rates.
The results obtained to date suggests that not only does Functional Technologies' 3rd generation AP technology provide more rapid and effective reduction of acrylamide, but also adoption and integration into an end-user's pre-specified food production or processing protocols should be relatively seamless. As well, these yeasts have demonstrated the capacity for flexible adoption, such that the conditions associated with their application can be optimized to suit the end-user's requirements while maintaining effectiveness. The combined exceptional product performance and capability to optimize this performance to adapt to production requirements, reflects the body of yeast and product development knowledge that Functional Technologies' scientists have amassed.
"Functional Technologies' ability to continuously improve on existing technologies speaks to the strength of the Company's core yeast competencies, while the results obtained with this latest technology advancement points to the increasing viability for our acrylamide-mitigating platform to meet strict production requirements," said Howard Louie, chairman and CEO of Functional Technologies. "These qualities are important in maintaining or even improving the Company's position with existing and future food industry thought leaders or collaborating companies, in the joint development and potential commercialization of Functional Technologies' acrylamide-preventing yeasts."